Wayne Gretzky No. 99 Ice Cask

Anyone who has read this blog since the early days may remember that, in the early days, I occasionally had a probably-ill-advised propensity to compare certain whiskies to hockey players… I’m well past that now!

However, as a hockey and whisky fan, I was certainly intrigued when, a few years back, I discovered that the Great One himself was involved in a Canadian distillery. I’m actually surprised that I haven’t yet reviewed any of the offerings from Wayne Gretzky Distillery since more than a few bottles of Red Cask and Maple cask have seen the inside of my cupboard!

This review, however, is for the Ice Cask offering. From what I have read online, this whisky is crafted from a grain bill of rye, malted rye and corn and then aged for 3 years in ex-bourbon before a 4 month finishing in ice wine casks from the company’s own wineries. I am not a huge fan of ice wine but I can’t think of a more Canadian style of wine, so I was intrigued about the influences it might impart on the spirit. This whisky is bottled at 41.5% abv and cost me about $60 CAD at my local bottle shop.

To the Eye

Rather bourbon-like in appearance with its orange-copper hue. The legs on this dram are moderate but don’t really cling to the glass much as they speed down the sides of my Canadian Glencairn.

In the Nose

The initial impression I get from the breezes above my glass are those of a classic Canadian rye. Butterscotch and cereal grains with a bit of dusty hay and the distinct floral note of malted rye berries. I also sense a nice vanilla note. With a bit of work I also find a whiff of baking spices and ginger. (There a good chance that my sniffer is still not operating at full capacity after COVID!)

On the Tongue

Okay, this is interesting! It’s definitely a youngish but high quality rye however it’s my opinion that, not unlike an Islay scotch, a youthful exuberance sometimes allows the spicy complexity of the rye grain to really sing. On the palate, this whisky is spicy and fruity and floral all at once with specific notes of spearmint, dates and that lovely malted rye note. But there’s more: cocoa, caramel and a hint of filberts. I also pick up a grapey-winey note that is obviously from the ice wine but mildly reminiscent of port. There’s a lot going on and it is lovely!

The finish is surprisingly long! Distinct bourbon notes of vanilla and popcorn linger, along with a slight grape-skin dryness that reminds me of grappa. As these flavours fade, I’m left with a sensation of brown sugar and milk chocolate that seems to stick around until my next sip, regardless of how much patience I exercise.

Final Thoughts

This is a terrific whisky! As mentioned near the start, I’m quite familiar with other offerings from this brand but the Ice Cask definitely levels-up for me! If you enjoy Canadian rye whiskies and/or if you’re looking for something new and just a bit unusual to challenge your taste buds, I don’t think you can go wrong with a dram or two of his one!

I’ve given this whisky my “Damn Good!” rating. I’m not yet prepared to say Wayne Gretzky No. 99 Ice Cask is the Great One but I can definitely see this whisky becoming a favourite!

Tullibardine The Murray – 2018 Marsala Cask Finish

This beautiful package was a birthday gift from my buddy, Richard. As usual, Richard’s gifts are rather impressive-looking and typically excellent whiskies. Why would this one be any different?

I am not yet all that familiar with Tullibardine malts and I don’t recall previously sampling one finished in Marsala wine casks, so it was exciting to receive this bottle as a gift. The carton explains that this particular whisky is named after Sir William Murray, the second Marquis of the village from which the distillery takes its name. Although not given an age statement, it is indicated that this dram was distilled in 2006 and bottled in 2018, so I guess it’s safe to consider this an 11- or 12-year old whisky. The carton further describes the exclusive use of first-fill bourbon barrels before being finished in Marsala casks. Colour me intrigued!

This whisky is bottled at 46% abv and, as a gift, I have no idea or interest in the price tag.

To the Eye

I don’t often comment on the packaging of a whisky, preferring to focus on the product inside the bottle, but this is a nice presentation! The carton is levelled up, compared to most 12 year old whiskies, and the interior is embossed with beautiful floral patterns that are apparently inspired by carvings at Scotland’s oldest chapel, at Tullibardine. From the gold and purple label to the black velvet interior of the box, it’s an impressive bottle to pull out of the cabinet!

As for the actual dram, it’s a rich, golden whiskey that shows flashes of copper and orange, belying the influence of the bourbon-barrel aging regime. The liquid appears noticeably viscous and it thickly coats my class, producing considerable legs and tears.

In the Nose

Surprisingly, a biscuity aroma of malted barley jumps out in front but it’s followed closely by a veritable fruit salad. Apples and pears dominate… pear peel, actually. Sweet cream and some bourbon notes create a nice sensation of vanilla milkshake, with a hint of cinnamon joining the parade.

On the Tongue

Every time I sample this bottle, the first sip is just delicious! Due to my appreciation for bourbon, and my love for bourbon-aged single malts, this isn’t a surprise. As that first sip fades and subsequent ones follow, however, The Murray reveals a myriad of additional flavours. Relatively sweet flavours of shortbread, creamy Werther’s caramels, blackberries and currants sum things up fairly nicely but there are also countered by bitter flavours of citrus pith and dark chocolate. There is also an interesting herbal note that reminds me of fresh basil wandering around in there.

The finish is quite long, with bourbony baking spices, orange peel and oak notes lingering. There is a salty quality about the finish as well, which begs me to take another sip. Overall, It’s a nicely balanced, well-composed dram!

Final Thoughts

Good stuff… really good, actually! I don’t know a lot about Marsala and I’m not sure what qualities of this dram should be chalked up to the wine-finish, but it’s a tasty and interesting drop! I will definitely purchase this for myself once this gifted bottle is gone!

Glenfiddich 18 Year Old

Over the years, my lovely wife’s attitude toward my whisky-drinking hobby has evolved directly alongside my passion for the water of life. From eye-rolls when I’d come home with a new bottle to mild amusement toward my nerdy comments about the dram I was enjoying… I’m glad that she’s managed to put up with me all these years!

This summer, Tena and I celebrated our 19th anniversary. (Don’t ask me where the time went!) It’s pretty crazy to look back at how much things have changed over the years and the family that we’re raising… but this is a whisky blog, right! So let’s focus on her contribution to my spirited ramblings.

Yeah, she’s a catch!

On our anniversary, Tena surprised me with a bottle of the Glenfiddich 18 year old. I would have been surprised by any bottle but I was particularly impressed that she chose a rather well-aged single malt. Either she’s been paying more attention than I give her credit for or my buddy Richard was in cahoots on this one! This whisky is bottled at 40% abv and, as a gift, I have no interest in what it cost!

To the Eye

Manuka honey in a glass, with almost brownish flashes. A swirl of my Glencairn produces a crest that gathers dramatically before releasing thick tears and long, droopy legs. It’s a deep, dark and luxurious-looking drop!

In the Nose

Gently spicy right off the bat, with some bourbony vanilla and a subtle ginger zest that pairs intriguingly with a perfume-like floral note. A second sniff reveals classic Speyside apples, though these are more of the red, very-ripe variety. More nosing reveals some cinnamon and a bit of citrus.

On the Tongue

Bourbon? Sherry? Bourbon… sherry… It’s interesting how the influence of both cask types are dancing together in this whisky. Those dried fruits and toffee flavours I associate with bourbon are there, as is the dry, raisiny goodness of a sherry finish. In amongst it all, there are some of the classic Glenfiddich flavours of orchard fruits and cut green grass.

The finish is somewhat gentle but it lingers, with oak, cinnamon, and menthol.

Final Thoughts

Sometimes I have a hard time deciding what to think about rather well-aged, (presumably) more-expensive whiskies. Let me explain…

Would I like a whisky of this caliber at a higher proof? Of course! Did I expect some kind of stand-out, more-memorable characteristic? Probably… I think I tend to hold these kinds of whiskies to a higher standard, which might not be entirely fair.

The Glenfiddich 18 is a delicious drop! It is rich, well-composed and has a surprisingly long finish. If I had a larger whisky budget, this would probably be a favourite… the kind of dram I’d choose as an everyday sipper. However, at least at this point, that’s not quite my reality and, when I splurge, I’m still looking for something that blows my mind just a bit more.

Let’s see where I’m at in another 19 years!

Longrow Peated

I’m a big fan of the Springbank 10yr – Sorry, upon rereading, it’s really an awful review that I ought to update and improve! – so I’m not sure what took me so long to buy a bottle from one of the distillery’s other arms… Longrow and Hazleburn.

You can look up all the details if you like but, in a nutshell, Hazleburn is an unpeated, triple-distilled whisky, Springbank is the flagship, slightly peated and roughly 2.5x distilled, and Longrow is the heavily peated, double-distilled dram.

My last visit to the bottle shop found me hankering for a peated malt, making it time to give the Longrow a go! I picked up this NAS whisky on sale from the usual price of nearly $90 CAD. It’s bottled at 46% abv.

To the Eye

As with all Springbank whiskies, this is non-chill filtered, with no added colouring… pale straw-gold. A swirl of my glass reveals fat, drooping legs that move quite quickly to the liquid below.

In the Nose

Soft and subtle, but this dram has plenty going on if you have patience and take your time. Tropical fruits, particularly pineapple jump out right away. A grassy note, citrus and that clay-like mineral quality that I always associate with this distillery. With time, green peppers and a slightly meaty aroma come through. There’s peat, but it’s not smoky… more earthy and herbaceous.

On the Tongue

The peat is not so subtle here! But, again, the smoke is restrained and well balanced with other flavours. Menthol with malty sweetness and a roasted cereal flavour. Slightly briny and rather medicinal with lemon zest and citrus pith. The finish is long, with a honeyed sweetness and plenty of peat, eventually fading into a healthy dose of cigar ash that lets you know there was some smoke in there all along!

Final Thoughts

If your looking for an Islay-type whisky, carry on. If you enjoy more subtle peat and smoke, you’ll probably enjoy this Campbeltown malt! Good stuff!

Auchentoshan – The Bartender’s Malt 02

I have a soft spot for Auchentoshan… Sure, maybe that soft spot is a bit smaller today than it once was, but it’s still there! Over the years, I have reviewed a couple “Damn Good” drops from this distillery (find them here) but, it seems to me that something in the character of this malt has slightly changed in recent years.

Nevertheless, I was in one of my favourite liquor stores a while back and I noticed The Bartender’s Malt 02 on the shelf. I had previously sampled the first version of this project at a buddy’s place and although not particularly memorable, it must have been good enough since I was checking out the 2.0… Anyway, the gentleman at the store saw me reading the carton and casually mentioned “old casks” in this blend that retained “that mushrooms note Auchentoshan used to have”. Colour me intrigued!

If you’re so inclined, the Google machine can fill you in about how this particular drop was concocted – it’s quite a story! From what I’ve read, this NAS dram includes whiskies as young as 4 or 5 or 6 years all the way to casks of 35 or 40 or 50 year old spirit. Who the hell knows what the true recipe is and, to be honest, I don’t really care… but how does it taste?

This whisky is bottled at 50% abv and cost me roughly $80 CAD.

To the Eye

Pretty typical Achentoshan appearance of honey-gold, perhaps a bit deeper than the 12 yr offering. The customary swirl of my Glencairn creates a sheen that crests dramatically before eventually releasing thick, reluctant legs.

In the Nose

Characteristic citrus zest and a distinct aroma of fresh-cut oranges immediately jumps out. Cinnamon and vanilla – presumably from bourbon casks – and hints of shortbread and sweet-cream are in there too.

On the Tongue

There’s a fair amount going on in this whisky! Floral, vegetal notes of heather and herbs such as lemon balm and thyme. Honey and delicious bourbony flavours of vanilla and caramel, along with a subtle oakiness. I can’t find the mushrooms that were suggested to me at the bottle shop but I do get a slight meaty, umami quality. The orange-note is still there along with a hint of milk chocolate, it’s kind of reminiscent of those “Terry’s” chocolate oranges… which I enjoy far less than this whisky!

The finish is shortish but very nice, with caramel candies, pink peppercorns and marmalade.

Final Thoughts

I have to admit that I was a little worried this whisky would prove to be a gimmick, better served in a bartender’s cocktail creation than in a typical scotch drinker’s Glencairn… I am happy to report that this is not the case. This is a quality dram that is delicious when enjoyed neat or, presumably, however else you might like your whisky!

Alberta Premium Cask Strength Rye

I’m a sucker for a good Canadian rye whisky and, in my opinion, Alberta Distillers in Calgary are one of the most underrated whisky makers in my fine home province. If any sort of image problem really does exist for this distillery, I think it’s at least partly because they keep their products so reasonably priced. After all their flagship offering – Alberta Premium Rye – is readily available for $20 or less! Just because a whisky is priced so you can load it up with cola doesn’t mean that you should… but, if I’m honest, I’m guilty of looking to more expensive brands for my own sippers too!

Relatively recently, however, Alberta Premium has been launching more top-shelf offerings, with bigger price tags. (Still entirely reasonable prices for the age and quality of the whiskies, if you ask me.) Several years ago, I got my hands on a few bottles of their 30 yr expression. (I still have one unopened bottle waiting for a special occasion.) Then, seemingly in the wrong order, they came out with a 20 yr expression that I will also need to review sooner than later. And now, they have a NAS Cask Strength version that He Who Shall Not Be Named crowned as the most recent World Whisky of the Year.

I imagine that any whisky that’s received the title of Whiskey of the Year gets snapped up pretty quickly but we Canadians haven’t had to worry about one of ours claiming the award too often. However, back in 2015 Crown Royal Northern Harvest Rye took the Whisky Bible championship and I do remember how quickly it disappeared from the shelves for a while. Well, the same thing happened again this year and, by the time I’d heard that Alberta Premium Cask Strength had put Canadian whisky back on top, it was nowhere to be found. Fortunately, it’s started popping up again and I was able to grab a bottle for $65 CAD. (Most shops have it priced quite a bit higher than where I bought mine…) This release is bottled at a potent 66% abv.

To the Eye

All honey-gold with flashes of amber. A swirl of my Canadian Glencairn reluctantly produces sticky, skinny legs. Entirely subjective observation… it looks exactly the way I like a Canadian whisky ought to look!

In the Nose

My first impression is surprise at how little alcohol burn there is in my nostrils! Cinnamon toast, plenty of oak, zesty rye spice and a hint of red licorices. Not super complex but well composed and very pleasant.

A drop of water didn’t change much but, perhaps, dialled up the caramel and rye spice at the expense of the candy notes.

On the Tongue

Far smoother than a 132-proof spirit has any business tasting! Of course there’s the expected dusty, spicy rye and plenty of caramel and vanilla but there are also a number of pleasant surprises in this dram, as well! Peppermints, fruity rye berries, a breath of bittersweet chocolate, and a very noticeable dry-fruit flavour that the tasting notes call black-currant, but I keep thinking of chokecherry. The finish is huge and amazingly long with oak, baking spices and a sweet fruitiness that eventually fades to bubblegum… just awesome!

With water, the typical Canadian notes are brought forward – caramel , vanilla and some peppercorns. Unfortunately, water mutes some of those really interesting flavours. Still good, but there’s definitely a reason this whisky has been left at 66%!

Final Thoughts

Great whisky. Really, there’s not much else to say! Alberta Premium has done it again – providing an excellent dram that is also a tremendous value. For the $65 I paid for this bottle, my cupboard won’t be without one!

A Wee Dram… Great Plains 18 Year Old – Brandy Finish

Growing up, I don’t recall my Dad drinking all that often. The occasional beer on a hot day and the odd rye & cola when certain family/friends came to visit. Yeah, Dad’s habits didn’t exactly lead me down a road of discovery or appreciation for better beverages!

So maybe that’s what makes the story of my Dad’s developing palate kind of interesting… I think that perhaps my influence on him over the last 20 years or so has been stronger than his influence was in me! I can remember Dad’s sceptical look, way back when, as I tried to explain that I was offering him a legitimate pilsener – small p – rather than the green- and red- “yellow bunny”-labelled, capital-P beer that he knew! Over the years, as the contents of my fridge and cabinet evolved, so did Dad’s sense of adventure and, eventually, his palate. Nowadays, Dad is almost as likely as me to enjoy a whisky neat and, even though he tends to focus on the “smoothness” of as dram, he’s now willing and able to comment on the aromas and the flavours he enjoys.

Anyway, Dad turned 65 in late-2020 and I wanted to commemorate the milestone birthday with a nice bottle… even though the pandemic wouldn’t allow us to properly celebrate together. Although Dad enjoys all different styles of whisky, he’s a very patriotic western Canadian prairie boy – grew up on a farm, made his living in the oil patch – so I knew he’d probably appreciate a special Alberta-produced whisky. After much deliberation, I settled on an 18 yr offering from Great Plains Craft Spirits, that was finished in brandy casks… a unique and special dram for a special man!

Just recently, we finally had an opportunity to give it a go! (Just as I would have, Dad kept it sealed until we could sample it together.)

From what I have discovered, this is a corn-based spirit that was originally distilled in the year 2000 by the defunct Potter’s Distillery in British Columbia. When Great Plains purchased the stocks, they had spent 17 years in ex-bourbon wood but were re-casked in brandy barrels. The original finishing was intended to be for 12 months but a problem with the label production extended the finishing time, resulting in a whisky that was actually aged for 19 years before it was bottled. At any rate, it has an abv of 54.5%. Just in case my dad happens to read this post, I won’t reveal the price of his gift!

This whisky displays a very “bourbony” gold-orange hue, with thick legs in my glass. Aromas of oak and baking spices meld with frosted flakes and… can I say, candle wick?! On the palate, this Canadian whisky has a bit of an American accent, with distinct bourbon notes of vanilla and caramel and a slightly grainy, polenta-type flavour… maybe a hint of maple syrup, but perhaps I’m just trying to find some “Canadian” flavours! On the exit, I believe the cognac finish begins to reveal itself with a chewy, raisiny quality alongside oak, spice and an almond nuttiness, which fades into a hint of Nibs cherry licorices.

Very nice… I do think it was a worthy gift and I hope Dad and I can share another drop of this excellent whisky soon!

Two Brewers Peated Yukon Single Malt

Back in late November, I was up at a big shop in Edmonton, searching for a Canadian Whisky befitting of my Patriotic Old Man’s 65th birthday. However, I also noticed a peated Canadian Single Malt… something I hadn’t heard of before so, of course, I headed home with two nice bottles, one for for my dad and one for myself! (BTW, for Dad, I settled on a very beautiful brandy-finished 18yr from Great Plains Craft Spirits, which he enjoyed very much!)

I was already somewhat aware of the Two Brewers brand, knowing that it was the brainchild of the people behind Yukon Brewing Company, who I know to make a very fine “Midnight Sun” espresso stout! I had seen this brand of whisky here and there before but I was always a bit wary of the high price tag in comparison to some of my favourite Canadian drams… but I’d never noticed their single malt and, certainly not a peated one! Price be damned – I had to try it!

From what I can gather, besides their location, Two Brewers differentiate themselves by applying a craft-brewing approach to whisky making, especially in how the fermentation process. I was a bit disappointed to learn that they import their peated malt from Scotland… I mean, how cool would it be if there was a peated Canadian malt made with local ingredients?!… but I was still curious about what different brewing and distilling methods as well as the Arctic aging location would impart on this whisky.

I paid about $110 CAD for my bottle, which is apparently #201 of 1050 and the 19th release of this whisky. It is NAS and is bottled at 46% abv.

To the Eye

I don’t know why I want to describe the appearance of this whisky as “typically Canadian”, since it’s made with Scottish malt… it is bright, butter-scotchy with flashes of gold and it produces skinny but stubborn legs on my glass.

In the Nose

The aromas are subtle and sweet… honeysuckle and a buttery, cereal quality that makes me think of shortbread. (Probably because I’m still thinking about that Scottish malt!) Time in the glass eventually reveals a bit of oak and some fruitiness. Try as I might, I can’t really find any peat on the nose…

On the Tongue

There it is! The first sip coats my mouth in a soft but lingering peat-smokiness, travelling hand-in-hand with ripe red apples and some citrus zest, along with a slightly menthol-mint note. It’s not like an Islay malt, but it does remind me a bit of some of the peated Highland whiskies that are out these days… (Maybe like a Tomatin Cú Bócan?) As the initial peat and fruit fade a bit, licorice All-Sorts candies join the party and a fruity malt sweetness builds on the exit, fading into a long finish of black licorice and cough candies melting on oak and peat embers. This is good stuff!

Final Thoughts

I like whiskies that make me think, and this peated Canadian single malt from Two Brewers does just that! I haven’t tried any other Canadian single malts, so the only comparisons I can make are with Scotches and I think this dram would hold its own in many side-by-side tastings. You can find whiskies with more robust and complex flavours but this is a very pleasant, nicely balanced dram!

The Balvenie DoubleWood 12 yr Old

The Balvenie has been a distillery that I’ve… let’s not say avoided… It more like ignored.  Fair or not, you know what they say about first impressions and I was not a fan of the Carribean Cask as my introduction to the Balvenie and, well, I just haven’t had much urge to give ‘er another go… until recently. 

Lately, my whisky journey has been leading me toward drams that market themselves as throwbacks in some way. Call me old fashioned but I guess I kind of romanticize the idea of doing things from scratch or, at the very least, small-scale, hands-on craftsmanship. So, I’m in the bottle shop and I finally pull down a carton for the Balvenie and I read the words:

Hook, line and sinker… It was time to give them another chance! This whisky is bottled at 40% abv and cost me approximately $80 CDN. 

To the Eye

Lovely bourbony copper-orange with the odd flash of brighter brass. A tilt of my glass produces thick, stubborn legs. 

In the Nose

My first sniff reveals loads of orchard fruits – ripe red apples and juicy pears. Then comes some red licorice, honey and some typical vanilla-caramel goodness. Eventually, with time, a firm, spicy oak backbone reveals itself along with a subtle note that reminds me of kosher pickle brine. Overall, I find the combination of aromas to create a soft yet sophisticated nosing experience. 

On the Tongue

I had been a little discouraged that this dram was only 40% but it’s one of those good 40% whiskies that delivers plenty of flavour!  Oak, buttered toast, filberts. It’s not nearly as sweet as the nose suggested, although there is a drop of honey in there. Vanilla, a hint of cinnamon, dark, stewed fruit… Perhaps a bit of marmalade. (Maybe it’s the time of year but I get a vague sense of Christmas pudding but not in a heavy or overly sweet way.) Man, I really like how that oakiness asserts itself early and serves to harness all of the other flavours, weaving them into a thread of pleasant toasty, nutty bitterness!

The finish is medium, with pepper and licoricy fennel seeds, followed by a return of the oak and some mineral notes, with honey bringing up the rear. This dram exits with a similarly pleasant bitterness that was found earlier on the palate and creates a nice, slightly dry finish that encourages another sip!

Final Thoughts

I’m sure glad I grabbed this bottle and got sucked into the romanticized farm-to-glass marketing – this is a quality drop! I find The Balvenie DoubleWood 12 yr Old whisky to be wonderfully balanced and I love how it seems to hint at sweet while playing a savoury riff throughout. This is a well-composed whisky that needs to be in your cabinet, if it’s not already – I think all whisky drinkers, newbies or experienced drammer’s will appreciate it!

Glenfiddich IPA Experiment

In addition to whisk(e)y, I’m a sucker for beer… Especially the big, hoppy, flavourful types! So imagine my excitement when I noticed a couple bottles of the Glenfiddich IPA Experiment, tucked away on the top shelf at one of my local liquor stores! While I have tried “hopped” Canadian whiskies before – which didn’t particularly impress me, mind you – I was curious to see what kind of riff a big-time scotch distillery might play on this idea. I was even more intrigued, seeing as the bottle presentation seemed to make it quite clear that this was not a low-end offering!

From what I can gather, the IPA Experiment is one of two whiskies in Glenfiddich’s recent experimental series, with the othe being dubbed Project XX. Since I haven’t yet stumbled upon the latter, I am forced to focus on just the IPA Experiment today.  Apparently, this is a collaboration between Speyside Craft Brewery and Glenfiddich, where a special recipe India Pale Ale was commissioned to season Glenfiddich whisky casks in such a way to impart specific, intentional effects upon the single malt over a 3 month finishing period. I read that the IPA recipe made good use of Challenger hops, which, as a former homebrewer, I know to be a particularly aromatic type of bittering hop, so I imagine that its floral, spicy character and sweet citrus flavours might be a good match for Glenfiddich’s fruity, Speyside profile. 

Enough rambling… This whisky is bottled at 43% abv and cost me about $115 CDN. 

To the Eye

Gorgeous bright gold … The appearance has me quite at ease that this whisky is free of artificial colourings but the bright clarity, not to mention the abv, leads me to believe that it is chill filtered.  A customary tilt of my glass reveals moderate but rather speedy legs. 

I think it’s also worth mentioning, here, that this brown beer-bottle version of the Glenfiddich  presentation, as well as the understated carton is really cool!

In the Nose

Lots of typical Speyside aromas jump out of my Glencairn. Juicy apples and fresh, grassy notes and some subtle, sweet caramel, vanilla and some underlying oakiness. After a few minutes, some additional characteristics start to stand out – ripe pears, marshmallows and, there it is… Hops! However, it’s not hop aromas like you experience while drinking an ale, it’s the fresh, floral and vegetal smell of fresh hops cones right off the vine. The experience is both unusual and captivating and I can’t shake the thought that it is all very similar to a nice Chardonnay. Brilliant!

On the Tongue

This is certainly a Glenfiddich, as the standard orchard fruits, vanilla and grassy, hay-like flavours stand out upon the palate. Oak is rather prominent but in no way overbearing and I feel like this NAS dram seems rather mature beyond its years… Freshly cracked peppercorns, menthol and grapefruit, pith and all. The medium finish is dry, with an espresso bitterness, eucalyptus and a faint vegetal note that could be hops but I might just be looking really hard for them!

Final Thoughts

The Glenfiddich IPA Experiment is one of those whiskies that I have a hard time assessing. It is a refreshing dram and I’ve been having a lot of fun sampling it, trying to tease out the impression that the ale-seasoned casks have imparted upon the spirit. I suppose that alone means the experiment has been a success. At the same time, I’m left wishing that the IPA influence was more obvious.  While this dram is discernibly different from other Glenfiddich offerings, I can’t really say that the IPA finish is the clear reason behind it. (Even though it probably is!)

Yeah, I’d love more hoppiness so that this dram could scream “IPA!!!” at me… but, while I love me some hoppy beer, that might not make for an enjoyable whisky. Maybe we’ll never know! All in all, this Glenfiddich IPA Experiment is a very drinkable whisky, it looks great when I pull it out to share with friends and it has offered me a new challenge, so I’ll likely try to score another bottle or two, if I can!